Our family is divided over the issue of Christmas cake; I make one every year and some of the family devour it like there’s no tomorrow, and others would simply rather have anything else.
I’ll be making both a chocolate yule log and a traditional Christmas cake to please everyone, but I reckon this chocolate tiffin wreath cake will probably be the most popular offering. Not many can resist a good tiffin, and this version is particularly fine with plenty of fudgey chocolate filling mixed with a good selection of biscuits (plus no random bits of dried fruit which seem to give my children nightmares!)
You could easily make this is any cake tin, but if you have a bundt tin, you’ll get a fine wreath shape which immediately looks festive and rather tempting. I’ve been quite restrained and topped this with a white chocolate snowy like drizzle and some Christmas decorations, but i reckon you could go all out if that’s more your style 🙂
Chocolate Biscuit Tiffin Wreath Cake
(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, can be gluten-free, vegetarian and vegan)
170 g dairyfree chocolate
120g dairyfree margarine
3 tbsps golden or maple syrup
12 biscuits, roughly crushed ( I used Lotus )
20 g Rice Krispies
50g white chocolate
- Line a bundt tin or loaf tin with two layers of cling film
- Melt together the chocolate, margarine and syrup. Stir well to form a gorgeous truffle mixture
Fold in the crushed biscuits.
- Pour into the lined mould and bring over the cling film so it is entirely covered. Press down firmly for a compacted centre and even top
- Place in the fridge for at least a couple of hours to firm up
- Melt the white chocolate and drizzle over the top
add decorations and leave to set
Thanks for introducing me to a tiffin cake. I had never heard of one before.